Garlicky roasted Brussels sprouts, cauliflower, and baby bok choy served with spicy miso ramen. This roasted vegetable spicy miso ramen with shiitake mushrooms is amazingly delicious and easy to make.

Ten years ago (what!), when I started college right after high school, I lived on my own for the first time. During my first year, I lived in the dorms so I had to buy vouchers for the dining hall, but I always kept ramen noodles in my room. Just in case of emergencies. You never know when you need a midnight snack. Or study food. I eat. A lot. Despite what my family and friends believe.

During my second year, I lived off campus in a townhouse with housemates. I cooked some of my meals, but to be honest, most of the time, I reheated food that my parents packed for me every week. Or I’d make my own salads and sandwiches. And on occasion, I looked up easy recipes to make either from the stacks of recipe cards I collected from Walmart which I alphabetized (I know, I’m such a nerd. lol) or browsed through recipes online or in magazines.

Can you see the beginnings of this blog somewhere in there?

Now, looking back, I wish I had recipes like these to turn to. Something simple that doesn’t take up too much of my time. My recipes, for the most part, are meant for busy people or beginners in the kitchen. Whether you’re a college student cramming last minute for that exam or a busy parent trying to get dinner on the table after work, these recipes are meant for you.

So today, I’m sharing with you a ramen recipe that’s easy to make and filled with a ton of vegetables. As you can see, I used the instant ramen noodles rather than the authentic Japanese ramen because I know we’re more likely to have the instant ones on hand. Just discard the seasoning packets =)

What I love most about this version of spicy miso ramen is that it’s topped with soo much veggies. I love vegetables. You’ll see more veggies than meat in my cooking. Like 95% of the time. While I used Brussels sprouts, cauliflowers, and baby bok choy, some of my favorite vegetables, I know not everyone likes the same ones. So go ahead and replace the vegetables with your favorites. If you like broccoli, use that instead. Or maybe asparagus or broccolini. You can definitely customize the vegetables however you like.

This ramen is slightly spicy and garlicky, just the way I like them. And it doesn’t take long to make at all so you can have dinner ready in about 40 minutes. Perfect, right?

First, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil. Set aside for now.

Prepare your vegetables and place them in a medium to large sized bowl. Drizzle olive oil, add minced garlic, and sprinkle salt over the vegetables. Toss until the vegetables are evenly coated with the olive oil and minced garlic.

Place the vegetables onto the baking sheet in a single layer. I roasted the Brussels sprouts and cauliflower first since it takes longer for those to soften than the baby bok choy. After roasting them for about 6-7 minutes, I took the baking sheet out of the oven and placed the baby bok choy on the baking sheet and roasted them for an additional 5-6 minutes until the vegetables are tender to your liking.

Remove the vegetables from the oven and set them aside for now.

In a medium sized pot, add sesame oil over medium heat. Allow the sesame oil to heat for a minute before adding the minced garlic and ginger. Cook them for a few minutes until they’ve become aromatic. You want the garlic to start to brown, but you don’t want them to become burnt. Because burnt garlic means bitterness. And believe me, bitter miso ramen isn’t very good.

Now, add the chili bean sauce, miso paste, granulated sugar, sake, broth, and salt. I highly recommend chicken broth. However, for a vegan version, use vegetable broth or water for the soup. Allow the soup to simmer for several minutes. The soup might not be salty enough, but remember that you seasoned the roasted vegetable so you don’t want over season the soup.

Once the soup comes to a boil, add the ramen and the sliced shiitake mushrooms. Cook the ramen until it’s soft to your liking.

Divide the ramen, shiitake mushrooms, and soup into two bowls. Top each of the bowls with the roasted vegetables.

Serve the ramen warm. You may want to taste the soup after you’ve mixed in the vegetable to see if it’s seasoned to your taste. If it’s not seasoned enough, just add a pinch of salt to taste.

Enjoy!

Roasted Vegetable Spicy Miso Ramen with Shiitake Mushrooms

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Garlicky roasted Brussels sprouts, cauliflower, and baby bok choy served with spicy miso ramen. This roasted vegetable spicy miso ramen with shiitake mushrooms is amazingly delicious and easy to make.

Author: Andrea Giang

Recipe type: Ramen

Serves: 2 servings

Ingredients

Roasted Vegetables

• 1 ½ cups chopped cauliflower florets (about half a head of cauliflower)
• 6-7 large brussels sprouts
• 4 baby bok choy, sliced in half
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• ¼ teaspoon salt, more to taste

Spicy Miso Ramen with Shiitake Mushrooms

• 1 tablespoon sesame oil
• 3 cloves of garlic, minced
• 1 slice of ginger, about the size of a tablespoon
• 1 teaspoon chili bean paste
• 3 tablespoons miso
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• 4 cups vegetable broth/water/chicken broth
• ½ teaspoon salt, more to taste
• 2 servings of ramen, seasoning packets discarded
• 2-3 shiitake mushrooms, sliced thinly

Directions:

Roasted Vegetables

1. First, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil. Set aside for now.
2. Prepare your vegetables and place them in a medium to large sized bowl. Drizzle olive oil, add minced garlic, and sprinkle salt over the vegetables. Toss until the vegetables are evenly coated with the olive oil and minced garlic.
3. Place the vegetables onto the baking sheet in a single layer. Roast the Brussels sprouts and cauliflower first since they take longer to soften than the baby bok choy. After roasting them for about 6-7 minutes, remove the baking sheet from the oven and place the baby bok choy on the baking sheet. Roast them for an additional 5-6 minutes until the vegetables are tender to your liking.
4. Remove the vegetables from the oven and set them aside for now.

Spicy Miso Ramen with Shiitake Mushrooms

1. In a medium sized pot, add sesame oil over medium heat. Allow the sesame oil to heat for a minute before adding the minced garlic and ginger. Cook the garlic and ginger for a few minutes until they’ve become aromatic. Make sure the garlic doesn’t become burnt because burnt garlic means bitterness.
2. Now, add the chili bean sauce, miso paste, granulated sugar, sake, broth, and salt. Allow the soup to simmer for several minutes.
3. Once the soup comes to a boil, add the ramen and the sliced shiitake mushrooms. Cook the ramen until it’s soft to your liking.
4. Divide the ramen, shiitake mushrooms, and soup into two bowls. Top each of the bowls with the roasted vegetables.
5. Serve the ramen warm. If it’s not seasoned enough, just add a pinch of salt to taste.

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